Coconut, chilli and squash soup
2 tbsp vegetable oil
2 shallots, peeled & sliced
2 spring onions, sliced
3 cloves garlic, peeled & finely chopped
2cm fresh ginger, peeled & finely chopped
3 bird’s eye chillies
1 butternut squash, peeled, deseeded & diced
250ml chicken or vegetable stock
2 tbsp soy sauce
3 tbsp tomato ketchup
1 tin coconut milk
1 lime – zest & juice
handful fresh coriander
Serves about 4
Heat the oil in a large pan and add the shallots, onions, garlic, ginger and chillies. Cook gently for 5 minutes until soft.
Add the squash and stir around for a couple of minutes.
Add the stock, soy sauce, ketchup and coconut milk. Bring up to a simmer and cook, covered, for 30 minutes.
Roughly chop the coriander and save a little back for garnish. Add the remainder to the soup with the lime zest and juice.
Remove from the heat and cool enough to blitz to a smooth soup. Then reheat until piping hot and serve, garnished with coriander.